INGREDIENTS

INSTRUCTIONS

Cookware 12" non-stick skillet, 8" saute or omelet pan, 1/2 quart
sauce pan, 5 1/2 quart casserole, 9 quart stock pot for soup and
pasta, steamer for vegetables, medium/large baking dish, non-stick
cookie sheet  Utensils two wooden spoons, spatula, tongs for removing
foods from  pan and turning over fried foods, colander, large sieve,
cutting  board, medium size whisk soup ladle, good quality cutting
knife kept  sharpened  Spices, Staples and Other Good Things to have on
hand: Worcestershire  sauce, Tabasco sauce, Soy sauce, olive and canola
oils, curry powder,  mustard - dry and bottled, hot pepper flakes,
pignoli nuts, tuna fish,  flour, dry yeast, capers, baking powder,
baking soda, peanut butter,  fresh garlic, Parmesan cheese, paprika,
rice and wine vinegar, wine  for cooking, canned or frozen chicken
broth, canned or frozen beef  broth, tomato paste, sesame seeds, canned
achovies, dried pasta,  salsa, honey, vanilla, ketchup, horseradish,
mayonnaise, fresh and  dried herbs - see list below, fresh ginger
Grains rice, couscous, barley, oatmeal, cornmeal, bread crumbs  Beans
black, spit pea, lentils, white, pinto  Basic Ten Dried Herbs oregan,
garlic, basil, bay leaves, cinnamon,  thyme, rosemary, salt, curry,
black pepper  Recipe by: The Zen of Cooking by Lucille Naimer ISBN:
0-87951-594-5  Posted to MC-Recipe Digest V1 #679 by Peg Baldassari
<Baldassari@CompuServe.COM> on Jul 19, 1997

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